Name: Blueberry-Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup part-skim ricotta cheese; 0.5 cup egg whites; 1 large egg; 0.25 cup oat flour; 0.5 cup fresh blueberries; 0.5 cup non-fat plain Greek yogurt; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp baking powder; 0.5 tsp vanilla extract; 0 tsp avocado oil; 0.25 tsp sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry-Lemon Ricotta Pancakes

Fluffy ricotta pancakes whisked with zesty lemon and folded with juicy blueberries, pan-seared until golden and served with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

47.9g

Fat

13.8g

Carbs

51g

SERVINGS

1 serving

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

0.5 cup non-fat plain Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0 tsp avocado oil

0.25 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon juice, and vanilla extract until the mixture is smooth and aerated.
2
Fold in the oat flour, baking powder, sea salt, and lemon zest, stirring gently until just combined to maintain a light texture.
3
Carefully fold in the fresh blueberries, being mindful not to overmix and crush the fruit.
4
Heat the avocado oil in a large non-stick skillet over medium heat.
5
Scoop the batter onto the skillet using a 1/4 cup measure for each pancake.
6
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until the centers are set and edges are golden.
7
Serve the warm pancakes topped with a generous dollop of plain Greek yogurt.